Collard Greens

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nice job Paula. My first time making, came out great, rave reviews. house salt eqiuvalent is 2 teaspoons salt 1/2 teasppon garlic powder 1/2 teaspoon black pepper. I used 2 bunches at about 8 leaves per bunch, 1 ham hock 1 tablespoon old bay, and one tablespoon hot sauce...no butter...husband couldnt stop raving about it. Not salty at all, and i am sensitive to salt.

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This was extremely tasty but all the extra salt would not go over well in my house. I recognized the the smoked turkey wings has all the salt I need for flavoring. I added one teaspoon of apple cider vineger 30 minutes before they were done and served it with cornbread. The salt is smoked meat is more than enough. Even the butter has salt in it. I used the butter on the cornbread and my family loved it.

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Suggestions for Saltiness & Hot Sauces:
Just use anything that says "Hot sauce" Meghan, and avoid tobasco sauce. It's not the same at all and lacks the depth in flavor that regular hot sauce has.

A lot of people mentioned the recipe being too salty. You most likely used salted cured smoked meat, and you also most likely didn't use ENOUGH greens.

When I'm in a hurry and don't feel like cleaning them, I buy pre-washed, bagged GLORY GREENS. It's found in the fresh produce section. They are EXTREMELY clean, and also already cut up. I usually buy two bags and that is a HUGE pot worth. That is my suggestion for people who are not used to buying their own and washing and cutting them.

Two large bunches is what this recipe really calls for. Not one. Also, you don't need to throw out greens if you ruined them with too much salt. Just add about 2 - 3 more cups of water and cook again - stirring. The water will balance everything out - believe me - I've had to do this from time to time until I get it just right. No need in wasting good greens!

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This was over the top. Excellent flavor. Followed the recipe exactly. However, 12-14 leaves are not enough! Barely two servings. Polite servings. Will need a lot more collard greens next time. Still wondering how many to use.

To answer Meghan's question below, I used Texas Pete hot sauce. It is the one that Paula Deen uses in most of her cooking. I do not find it to be really "hot" at all but does give a good flavor.

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I am from Washington State and collard greens are not available locally where I live. I found some 30 miles away and bought two bunches. There are about 6 or 7 large (organic leaves in each bunch. Not sure what a "large bunch" consists of. Could somebody educate me? We have a couple of southern restaurants near that we enjoy eating collard greens at and I am sure that Paula's recipe will be awesome (aren't all of her recipes!. Have the ham shank cooking in the water now and greens ready to go.

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I cut down on the salt, and yet it still turned out WAY too salty (and no, I didn't put all of the seasoning mix in. I have a theory why it was so bad-- I wonder if the ham hock I used was salt cured in addition to smoked....

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Does any one have a recommendation on what brand, or what sort of hot sauce to use in this??

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Delicious. Even my husband liked them, and he's not a greens fan. I thought it was weird boiling ingredients for so long prior to adding the greens, but oh my goodness! Don't question it, just do it!

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Made these last night for supper and they were wonderful. My husband and I ate them all! Next time, I'll make more. Thanks, Miss Paula.

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I have made these greens on several occasions, and they have been consistently fantastic. I also think the recipe is a little bit salty, but that is easily remedied by cutting back a bit on the salt. Yummy!